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A bowl of diced, golden-brown roasted potatoes topped with ground meat, green olives, and garnished with parsley, placed on a wooden table next to a striped cloth.
Penny Kovacs

Picadillo with Potatoes

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This easy Mexican inspired Picadillo and Potatoes recipe is made with ground beef, potatoes, tomatoes, olives, raisins and the best spices.  Coming together all in one pan and bursting with flavor.  It's a hearty meal that the whole family will love.  You can serve over the potatoes or cauliflower rice for an extra vegetable.  Traditionally, the potatoes are mixed right in but I just love the little crispiness brought to the dish by serving the Picadillo over top of them.  You do you!
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Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb Ground Beef
  • 2 Russet Potatoes large potatoes, peeled and diced small
  • 1 cup Onion diced and divided in two
  • 14 1/2 oz Fire Roasted Diced Tomatoes
  • 5 oz Stuffed Manzanilla Olives drained
  • 1/4 cup Raisins unsweetened
  • 1 cup Beef Broth I like Kettle & Fire
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Balsamic Vinegar
  • 1 tsp Garlic Powder
  • 1 tsp Chili Powder
  • 1 Tbsp Ground Cumin
  • 1/4 cup Cilantro fresh, chopped
  • 2 Tbsp Extra Virgin Olive Oil

Method
 

  1. Add oil to a large skillet
  2. Add potatoes and half of the diced onion and cook until potatoes are browning
  3. Move potatoes to a sheet pan and keep warm in a 200˚ oven (omit this step if you plan to mix them in)
  4. Add beef and remaining onions to pan and cook till beef is no longer pink
  5. Add tomatoes and the spices, stir
  6. Add tomato paste and broth, stir
  7. Add olives, raisins and balsamic, stir
  8. Simmer 10 minutes
  9. Stir in cilantro
  10. If you wish to stir in potatoes do so now or serve the Picadillo over top of the potatoes
  11. Enjoy!

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